* Exported from MasterCook *
ITALIAN WHOLE ROAST PEPPERS IN HERBED OLIVE O
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Gifts Canning
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56B-----
3 lb Sweet peppers, a mixture of
Red and yellow
1 tb Salt
3 c White wine vinegar
6 Cloves garlic
9 Fresh or dried bay leaves
6 Fresh rosemary sprigs
2 tb Black peppercorns
3 c (about) good-quality, fruity
Olive oil
Preheat an oven to 500 degrees F or preheat a broiler,
or prepare a fire in a charcoal grill. Arrange the
peppers in a shallow pan, on a broiler tray, or on a
gril rack, and roast or grill, turning to color
evenly, until blackened on all sides, 3 to 4 minutes
per side. Slip the pepeprs into a plastic bag and
close the top. Let stand to allow the skins to steam
and loosen, 4 to 5 minutes. Remove the peppers from
the bag and slip off the blackened skins. Gently pull
or cut out the stems. Make a single lengthwise slit in
each pepper and remove the seeds. Rinse and pat dry.
In a small, nonreactive saucepan, combine the salt and
vinegar and bring to a boil over high heat. Meanwhile,
put the roasted peppers in a clean, dry
stainless-steel, glass, or ceramic bowl or in a jar.
Pour in the hot vinegar to cover and top with plastic
wrap, a lid or other cover. Let stand overnight at
room temperature.
The next day, drain off the vinegar and remove the
peppers from the bowl or jar. Pat the peppers dry
with paper or cloth towels. Pack them into dry,
sterilized jars, forming alternate layers of red and
yellow peppers and tucking in the garlic cloves, bay
leaves, rosemary sprigs, and peppercorns as you do.
Pour in the olive oil to cover; as you add the oil,
slide a knife between the peppers and the jar sides to
break up any air pockets and to make sure the oil
penetrates fully.
Top with tight-fitting lids. Store in a cool, dark
place for 1 week. At the end of that week, retrieve
and discard the garlic cloves, then store the peppers
in the refrigerator. They will keep for up to 3 months.
You have likely seen commercial versions of these
peppers dramatically displayed in Italian
delicatessens, here or in Italy, where tier after tier
or red and yellow sweet peppers are packed in huge
decorative jars that perch on counters or shelves.
- - - - - - - - - - - - - - - - - -
(
geocities.com/heartland/pointe/8629) (
geocities.com/heartland/pointe) (
geocities.com/heartland)